Salsa Cruda - Salsa Verda - Salsa Roja - Salsa Roja

Salsa is simply Spanish for "sauce." But in North America salsa has come to mean chile-pepper-based dips suitable for use with taco chips.

Standard Salsas:

• salsa cruda
• salsa verde
• salsa Rojo
• salsa Roja

Typical ingredients include:

• fresh green Jalapeno peppers
• tomatoes
• tomatillos (used in salsa verde)
• fresh chopped onion
• garlic
• cilantro
• Pasilla chiles (dried)
• guajillo chiles (dried)
• ancho chiles (dried)
• serrano chiles (dried)
• chile arbol (dried)
• Thai bird chile (prik ki nu) (dried)

Dried chiles are toasted (as in spice oil) split, de veined (ribs removed), seeded, and then soaked in hot water for at least one half hour. Both the reconstituted chiles and the water are blended together as a base for a Salsa Roja.
For Salsa Cruda chop the fresh Jalapenos, onion, garlic, cilantro, and tomatoes together. For chunky use a knife. For medium use a food processor. For smooth use a blender. For Salsa Verde substitute tomatillos for some or all of the tomatoes.